You can see the many different types of salsa in our Salsa Glossary. It’s easy to make all of them at home, and fresh, homemade salsa is delicious (and nutritious and very low in calories).

There are two basic styles of salsa: raw salsa (salsa cruda or salsa fresca, which includes pico de gallo) and cooked salsa. All shelf-stable salsas in a jar are cooked to pasteurize the ingredients.

Salsa cruda is crunchy with bright flavor.

Cooked salsa has deeper, sweeter flavors from roasting the tomatoes, as well as smoky flavors if chipotles (smoked jalapeños) are used.

BASIC SALSA INGREDIENTS

Tomato Or Other Fruit:* Tomato is the base for red salsa, tomatillos for green salsa. But you can ditch them altogether and make a salsa from grapefruits, mangoes, melons, nectarines, peaches, plums, pineapples, strawberries or other fruit. Why not make signature salsas each season from seasonal fruits?

Salsa is great with far more than Tex-Mex foods. Here, grapefruit salsa tops a baked potato. Photo courtesy TexaSweet.

Herb: Cilantro is the classic, but if you don’t like it use something else—basil, mint, parsley or oregano for starters. If you’re a garlic fan, mince and toss in cloves to taste.

Chile: Jalapeño is traditional, but you can use any chile, hotter or less hot than the jalapeño (check out the types of chiles in our Chile Glossary).

Seasonings: Salsa is a balance of salty, savory, sour/tart, spicy and sometimes sweet flavors. The cilantro or other herb is the savory; lime juice or vinegar is the sour/tart; for spicy the hot chile (you can substitute hot sauce); and of course, a pinch of salt. We are not fans of sugar except in fruit salsa, if the fruit doesn’t have enough natural sweetness.

Extras: Black beans, bell pepper, corn kernels, jicama and radish are popular additions to salsa. But feel free to add lentils, olives, zucchini or just about anything that appeals to you.